BEST EGG ROLLS
These are fabulous as a side dish with stir-fry dishes. Serve warm with egg roll sauce or soy sauce if desired.
Provided by Angela Hamilton
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Yield 8
Number Of Ingredients 10
Steps:
- Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.
- In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together.
- Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll.
- Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.
Nutrition Facts : Calories 333.5 calories, Carbohydrate 22.6 g, Cholesterol 39.7 mg, Fat 20.5 g, Fiber 1.6 g, Protein 14.2 g, SaturatedFat 5.1 g, Sodium 220.2 mg, Sugar 1 g
PORK EGG ROLL WITH BROCCOLI SLAW
This is from Aaron McCargo's show "Big Daddy's House". I have not tried it yet, but I love egg rolls.
Provided by mightyro_cooking4u
Categories Pork
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Have a deep-fryer preheated to 370 degrees F.
- In a large skillet over heat high-heat, add the sesame oil, pork and garlic. Allow to cook for a few minutes then add five-spice powder, black pepper, Thai basil and lime juice. Turn heat off and add broccoli slaw mix.
- Lay egg roll wrappers out on a flat surface. Add about 2 to 3 tablespoons of the pork mixture and slaw mix to wrapper. Egg wash the sides of each egg roll wrapper. Roll egg roll wrapper over mixture, bringing in the sides and to roll until sealed.
- Fry until golden brown, about 2 to 4 minutes. Remove from oil onto paper towel lined platter and serve with Dipping Sauce.
- Dipping Sauce:.
- Mushroom stock.
- 1 tbsp hoisin sauce.
- 3 tbsp scallions, freshly chopped.
- In a bowl, add a splash of mushroom stock to hoisin sauce. Add scallions and mix.
Nutrition Facts : Calories 349.6, Fat 18.5, SaturatedFat 6.2, Cholesterol 74, Sodium 257.4, Carbohydrate 20.4, Fiber 1, Sugar 0.3, Protein 24
CHICKEN EGG ROLLS WITH BROCCOLI SLAW
Thought to have been invented in New York City's Chinatown restaurants in the 1930s, the egg roll became a beloved menu item across the country. This easy homemade version swaps the traditional roast pork and cabbage filling for rotisserie chicken and broccoli slaw mix to deliver great flavor while cutting down on prep time. Using teriyaki sauce, borrowed from the Japanese pantry, is another shortcut.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix the chicken, 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions, the ginger, 2 tablespoons each teriyaki sauce and duck sauce and 1 tablespoon vegetable oil in a large bowl.
- Heat 1/4 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Meanwhile, arrange the chicken mixture down the center of each egg roll wrapper. Tuck in the ends and roll to enclose; dab the edges with water and press to seal. Working in batches if needed, add the egg rolls to the oil seam-side down; fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper towel-lined plate to drain.
- Combine the remaining 2 cups broccoli slaw, 1/4 cup cilantro, 2 scallions and the baby corn in a large bowl. Add the remaining 1 tablespoon each teriyaki sauce, duck sauce and vegetable oil, and the rice vinegar; toss. Serve the egg rolls with the broccoli slaw, orange wedges and more duck sauce.
Nutrition Facts : Calories 470 calorie, Fat 15 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1250 milligrams, Carbohydrate 68 grams, Fiber 7 grams, Protein 23 grams, Sugar 19 grams
PULLED PORK EGG ROLLS
Provided by Guy Fieri
Categories appetizer
Time 3h50m
Yield 8 to 12 egg rolls
Number Of Ingredients 17
Steps:
- For the pork: Preheat the oven to 300 degrees F.
- Season the pork with salt and pepper. Place in a braising pan and add the onion, vinegar, and BBQ sauce. Toss well. Braise for 3 hours, covered, until fork tender. Remove meat with a slotted spoon and "pull" with forks until shredded. Add braising liquid, to taste. Cool.
- For the slaw: Mix the mayonnaise, vinegar, sugar, celery salt, garlic salt, and pepper in a large bowl. Add the vegetables and mix thoroughly. Let sit 10 to 15 minutes before serving.
- For the egg rolls: In large saucepan, heat the vegetable oil to 350 degrees F. Add enough oil to keep the egg rolls from touching the bottom of the pan.
- In a shallow bowl, beat the eggs and milk together and set aside.
- With the corner of the wrappers facing you, place approximately 1/12th of the pulled pork on each wrapper. Place a dollop of coleslaw on top. Fold the corner over the filling, and then fold the outside corners in, making a roll a 4 to 5-inches wide. Roll firmly, being careful to not tear wrapper, and seal the final end with egg wash.
- Dredge the roll in egg wash, allow excess to drain off, and submerge the roll in the hot oil. Fry until golden brown. Drain on paper towels and cut on an angle, if desired.
PORK EGG ROLLS
Plenty of ground pork and veggies make this take-out favorite quicker and tastier than delivery. The egg rolls can be fried or baked; surprisingly, calorie-wise, both are about the same.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 1h
Number Of Ingredients 14
Steps:
- In a small bowl, combine soy sauce, vinegar, and sugar. In a large skillet, heat 1 tablespoon oil over medium-high. Add cabbage, carrots, garlic, and ginger; season with salt and pepper. Cook, tossing, until vegetables are tender, 3 to 5 minutes.
- Raise heat to high; add pork and soy mixture. Cook, tossing, until pork is no longer pink and liquid has evaporated, 5 to 7 minutes; mix in scallions. Transfer mixture to a plate to cool. Lay wrappers flat on a work surface, and assemble egg rolls.
- In a 5-quart pot, heat remaining oil until a deep-fry thermometer registers 350 degrees. Working in batches of 4, and returning oil to 350 degrees for each batch, fry egg rolls until golden, turning occasionally, about 2 minutes; drain on paper towels. Serve with sweet-and-sour sauce and spicy mustard.
- To bake, not fry: If you prefer, these egg rolls can be baked. Preheat oven to 400 degrees. Lightly oil a rimmed baking sheet; place egg rolls on sheet and brush with cup oil. Bake until golden, about 10 minutes. Serve with sweet-and-sour sauce and spicy mustard. If baking from frozen, bake about 15 minutes.
- To freeze: Prepare egg rolls through step 2; freeze in a single layer until firm, at least 2 hours. Transfer to a resealable plastic bag; freeze up to 3 months. To fry from frozen, increase frying time in step 3 by about 3 minutes per batch.
Nutrition Facts : Calories 417 g, Fat 22 g, Fiber 3 g, Protein 18 g
EASY EGG ROLL
Very delicious and simple recipe for making a basic pork egg roll. No food processor needed! Recipe can be easily modified to use your favorite meat and veggies.
Provided by LadyMysT
Categories Pork
Time 30m
Yield 15 eggrolls, 5-7 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet.
- Sauté garlic and onions until tender.
- Add pork and sauté until browned.
- Add coleslaw blend and stir-fry on high heat about 5 minutes.
- Remove from heat and add seasonings, and salt and pepper to taste.
- To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling.
- Deep fry at 350°F (or just use a fry daddy), until golden brown.
- Drain on paper towels and enjoy!
- These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.
PORK EGG ROLL BOWL
Enjoy the comforting flavors of egg rolls without all the fried carbs. This dish uses coleslaw mix for a quick dose of healthy, shredded cabbage and is topped off with a heavy drizzle of sweet and sour sauce.
Provided by Arlyn Osborne
Categories Chinese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Whisk to combine the soy sauce, hoisin sauce, rice wine vinegar and onion powder in a small bowl or measuring cup; set aside.
- Heat the sesame oil in a large nonstick skillet over medium heat. Add the scallions, garlic and ginger and cook until fragrant, 30 to 60 seconds. Add the ground pork, season with salt and pepper and cook, stirring occasionally and breaking it up, until cooked through, 6 to 8 minutes.
- Add the coleslaw mix. Toss to combine and cook until the cabbage is wilted and tender, 5 to 7 minutes.
- Pour over the prepared sauce, stir to combine and continue to cook for 2 to 3 minutes. Drizzle with the sweet chili sauce and garnish with sliced scallions and sesame seeds.
Nutrition Facts : Calories 421.3, Fat 33.4, SaturatedFat 10.3, Cholesterol 82, Sodium 727.8, Carbohydrate 8.3, Fiber 1.4, Sugar 2.9, Protein 21.6
PORK EGG ROLLS
"I take these hearty egg rolls and their tasty sweet 'n' sour sauce to every family gathering," relates Jody Minke from Hugo, Minnesota.
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 egg rolls.
Number Of Ingredients 21
Steps:
- In a large skillet, cook pork over medium heat until no longer pink; drain. Remove pork with a slotted spoon and set aside. , In the same skillet, stir-fry the cabbage, celery and onions in oil until crisp-tender. Add the shrimp, water chestnuts, bean sprouts, garlic, soy sauce, sugar and reserved pork; stir-fry 4 minutes longer or until liquid has evaporated. Remove from the heat., Position one egg roll wrapper with a corner facing you. Spoon 1/3 cup filling on the bottom third of wrapper. Fold a bottom corner over filling; fold sides over filling toward center. Moisten top corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling., In an electric skillet, heat 1 in. of oil to 375°. Fry egg rolls for 1-2 minutes on each side or until golden brown. Drain on paper towels., For sauce, combine the sugar, cornstarch and seasoned salt in a saucepan; gradually add the remaining ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with egg rolls.
Nutrition Facts : Calories 404 calories, Fat 18g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 575mg sodium, Carbohydrate 49g carbohydrate (26g sugars, Fiber 2g fiber), Protein 11g protein.
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